Duck Confit
Quick answer
- Total time
- 920 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Slow cooking in duck fat turns the legs tender enough to pull apart with a fork, and a final sear in a pan brings the skin back to a crackling crisp.
Read more
The 12-hour salt cure in the fridge means starting the day before. Rinse and dry the legs thoroughly after curing, since water left in the folds makes the hot fat spit. Although confit began as a preservation method, this home version is not meant for long storage: refrigerate leftovers and use them within 3-4 days.
Ingredients
Instructions
- 1
Trim any remaining feather bits from the 2 duck legs and pat them dry.
Rub evenly with 3 teaspoons sea salt, 1 teaspoon black pepper, thyme, and crushed garlic, covering the skin and the meat side.
- 2
Cover the seasoned duck legs closely and cure them in the refrigerator for 12 hours.
Discard any liquid drawn out during curing, and check that the flesh feels firmer before moving on.
- 3
After curing, rinse the surface lightly under running water to remove excess salt and aromatics.
Dry the skin and crevices thoroughly with paper towels, because leftover moisture can make the hot fat spit.
- 4
Put 800g duck fat and the bay leaves in a pot that fits the legs snugly.
Make sure both legs are fully submerged, adding more fat if the pot requires it. Use a thermometer to keep the fat around 90°C (194°F) over low heat.
- 5
Cook at about 90°C for roughly 3 hours, until the thickest meat reaches at least 74°C (165°F) and yields easily to a fork.
Continue gently if it is not yet tender.
- 6
Lift the legs from the fat, wipe away excess, and crisp skin-side down in a pan.
If reheating chilled legs, heat the center to 74°C (165°F) before serving.
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